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The Ultimate Guide to Fresh Juicing

I just returned from a wonderful trip to Freeport, Bahamas. The water was unbelievably clear, the people were friendly, and the food was delicious. Despite the fact that the Bahamas is an island, I didnâ??t notice an abundance of fruits or vegetables there. In fact, for the fourÂ days I was visiting, I did not eat a single fruit or vegetable! The health nut in me was going crazy! So I had to get by eating a variety of fried fish with fries or rice (first world problems). Keep in mind I NEVER eat this way. Aside from feeling sluggish and tired, my face has totally broken out after four days of eating fried foods. In a desperate attempt to combat this, I have resorted to shocking my body with nutrients via juicing for the next week.

Thankfully, my employer provides lunch for its employees. One of the meal options I have is cold pressed juices. Confused as to what a â??cold pressedâ? juice was, and why it was better for me, led me to search for todayâ??s infographic. Turns out, the high speeds used in a centrifugal juicerÂ create heat, which ultimately leads to the destruction of useful nutrients and enzymes found in the fruit and vegetables youâ??re trying to juice. The low speeds created by a cold press juicer create practically no heat, so the enzymes and nutrients are saved for our ingestion. A cold pressed juicer is expensive, but it would be worth your dollar to pay extra for a cold pressed juice at your local juice place. Itâ??s just as yummy, but it has more nutrients. Everyone wins! [via]